Characterization of bioactive compounds of dealcoholized wine: valuation of distillation process

O vinho tinto é uma importante fonte de compostos fenólicos com atividade antioxidante e que estão relacionados com a prevenção de doenças cardiovasculares e cancro. Estes compostos são um sub-produto do processo de destilação vínica utilizado para produzir aguardente necessária para a produção de Vinho do Porto. Esta tese tem como objetivo valorizar os compostos fenólicos resultantes das destilarias de vinho, através do estudo da sua composição, das interações com o material polimérico do vinho, da sua estabilidade durante o armazenamento e avaliação dos seus potenciais efeitos biológicos in vitro. Isto irá permitir definir aplicações para estes compostos como ingredientes alimentares com propriedades funcionais. Dois vinhos tintos (RW1 e RW2) foram utilizados como fonte de compostos fenólicos. A fim de estudar estes compostos, cada vinho foi evaporado à pressão atmosférica, permitindo obter o respetivo vinho desalcolizado (DW1 e DW2). Os polissacarídeos e compostos fenólicos presentes nos vinhos desalcolizados foram fracionados por extração em fase sólida utilizando cartuchos C18 sep-pak. A fração hidrofóbica, rica em compostos fenólicos, foi separada em frações ricas em ácidos fenólicos, em procianidinas e em antocianinas, as quais foram usadas para avaliar a sua contribuição para a atividade antioxidante total e caracterização fenólica detalhada dos DW. Foram obtidas quantidades comparáveis de compostos fenólicos totais (1.3 g/L para RW1 e DW1, e 3.1 para RW2 e DW2), de taninos (1.2 g/L para RW1 e DW1 e 1.6 para RW2 e DW2) e de antocianinas (0.24 g/L para RW1 e DW1 e 0.41 para RW2 e DW2) para os vinhos e para os respetivos vinhos desalcolizados. A determinação da atividade antioxidante de RW e DW pelos métodos do DPPH e ABTS também originou valores semelhantes, permitindo inferir que o processo de destilação realizado não promoveu uma perda relevante de compostos fenólicos. A atividade antioxidante total de vinho deveu-se essencialmente à fração rica em antocianinas. Os dois DW foram dialisados para se obter o material polimérico dos vinhos (WPM1 e WPM2). O WPM1 e WPM2 apresentavam 1.1 e 1.3 g/L de material sólido, respetivamente. O WPM (WPM1 e WPM2) era composto por polissacarídeos (31 e 36%), proteínas (10 e 12%) e também por compostos fenólicos (32 e 43%). A análise de açúcares mostrou que as manoproteínas e as arabinogalactanas eram os principais polissacarídeos presentes. A extração do WPM com metanol deu origem a um material insolúvel em metanol (PMi) e a uma fração solúvel em metanol, que continuava a conter hidratos de carbono e compostos fenólicos, mostrando uma forte interação entre estes compostos. Para determinar a energia de ativação (Ea) da libertação dos compostos fenólicos de fracções de material polimérico do vinho, foram realizadas diálises do DW, WPM e PMi, utilizando-se quatro concentrações diferentes, a cinco temperaturas (5-40 °C). O valor da Ea foi 25 para o WPM e 61 kJ/mol para o PMi, mostrando que os compostos fenólicos do vinho podem estar associados de forma diferente à matriz polimérica e que uma fração pode estar, ainda, fortemente associada a esta matriz. A fim de avaliar a possível existência de interações seletivas com os compostos fenólicos, o WPM foi fracionado, permitindo a obtenção de uma fração rica em manoproteínas (MP), através de uma cromatografia de afinidade com concanavalina A e 3 frações ricas em arabinogalactanas (AG0, AG1 e AG2) obtidas por cromatografia de troca aniónica. Foi avaliada a difusão de nove antocianinas monoméricas através de uma membrana de diálise, em presença do WPM, e das frações ricas em MP e em AG. A diálise dos compostos fenólicos livres do vinho foi realizada como ensaio em branco. Todas as frações poliméricas mostraram capacidade para reter as antocianinas, embora em diferente extensão. Foi observada uma capacidade de retenção maior para as antocianinas acilglucosiladas do que para as antocianinas glucosiladas. A fração rica em AG teve uma maior contribuição para a capacidade de retenção das antocianinas pelo material polimérico vinho do que a fração rica em MP, principalmente quando as antocianinas estavam acetiladas. Com o objetivo de estudar formas para preservar, a longo prazo, as propriedades antioxidantes dos compostos fenólicos, o extrato de compostos fenólicos (PCE), em pó, foi armazenado em diferentes condições de luz e atmosfera, à temperatura ambiente durante 1 ano. Observou-se que o PCE armazenado no escuro, dentro de um exsicador sob atmosfera de azoto, preservou 95% da atividade antioxidante inicial. Também foram avaliadas as melhores condições para preservar as antocianinas quando em solução, armazenadas a duas temperaturas (5 e 30 ºC) durante 3 meses. A adição de 0.5 g/L de uma fração rica em polissacarídeos a um vinho armazenado a 30 ºC promoveu a proteção das antocianinas, especialmente das antocianinas cumaroiladas. Os potenciais efeitos biológicos dos compostos fenólicos foram avaliados em diferentes sistemas celulares in vitro utilizando as seguintes frações: WPM, WPS (polissacarídeos do vinho), WPC (compostos fenólicos do vinho), PA-E (fração rica em ácidos fenólicos), PR-E (fração rica em procianidinas) e APP-E (fração rica em antocianinas e procianidinas poliméricas). Foi observada uma maior viabilidade celular quando as células do carcinoma do cólon HT-29 foram expostas a dois agentes oxidantes (radiação UV e H2O2) em presença das frações PR-E e APP-E. Além disso, os extratos WPS, WPC, PR-E e APP-E mostraram propriedades anti-inflamatórias, avaliadas pela inibição da produção de NO por células de macrófagos RAW264.7, sendo o extrato APP-E (0.19 mg/mL) o que exibiu a maior capacidade anti-inflamatória. A fim de elucidar as propriedades antioxidantes dos extratos do vinho em células humanas, os glóbulos vermelhos (RBC) foram selecionados como um modelo metabolicamente simples. Os extratos WPM, WPS, WPC, PR-E, e APP-E mostraram efeito anti-hemolítico para a hemólise dos RBC provocada pelo peróxido de hidrogénio (H2O2) e pelo di-hidrocloreto de 2,2'-azo-bis(2-diaminopropano) (AAPH). Os resultados obtidos permitem concluir que o processo de desalcoolização dos vinhos à pressão atmosférica, preservou as principais características antioxidantes dos compostos fenólicos. Estes compostos podem contribuir para a defesa das células contra agentes oxidantes, nomeadamente por terem um potencial de atividades anti-inflamatória e anti-hemolítica, promovendo a viabilidade celular. A interação dos compostos fenólicos do vinho com o material polimérico permite inferir uma dosagem contínua e gradual das antocianinas vinho tinto após a sua ingestão, contribuindo para um período mais longo da sua exposição e, como consequência, dos seus potenciais benefícios para a saúde.

Embodying Self-Determination: Re-placing Food Sovereignty through Everyday Geographies of Indigenous Resurgence

Thesis (Ph.D.)--University of Washington, 2015

Transnational Migrants and Transnational Spirits: An African Religion in Lisbon

Journal of Ethnic and Migration Studies, Vol.34, n.2,pp. 253 — 269

The seasons of Zarathustra and their correspondence to the metamorphoses of the spirit

Nietzsche employed metaphors frequently throughout his works. This is especially true in Thus Spoke Zarathustra. Although this is often aesthetically pleasing, it can be very difficult for the reader to understand the nuances and interconnections with the various metaphors. This is generally considered one of the main drawbacks of Thus Spoke Zarathustra. While it is beautifully written in a style that is incomparable today, much of what it is attempting to communicate is lost on the reader. This thesis explores the connection between the metamorphoses of the spirit and the seasons in Thus'Spoke Zarathustra, with the camel spirit corresponding to autumn, the lion spirit with winter, the child spirit with spring, and finally the Overman with summer. Although the Overman is not included among the three metamorphoses of the spirit, it will be argued that the Overman is a separate metamorphosis and must not be conflated with the child spirit despite their similarities. While Thus Spoke Zarathustra will be the primary text used, Nietzsche's other works will be employed to demonstrate that this connection between the metamorphoses of the spirit and the seasons runs through much of his thought. By demonstrating how the seasons are used in Thus Spoke Zarathustra, a deeper understanding of the work will be revealed. Further, this thesis will demonstrate that it is an intentional connection, and not merely coincidental or something that has been constructed and imposed upon the work. Bringing this correspondence between the metamorphoses of the spirit and the seasons to light will result in the need to rethink particular notions of Nietzsche's philosophy. The most apparent involves the Overman and the process of overcoming. Although the Overman has often been viewed as "the end" in the cycle of metamorphoses, it will be argued that this is not the case. The typical interpretation of the metamorphoses of the spirit regard it as a linear progression; however, it will be shown that the metamorphoses of the spirit is cyclical with the camel, lion, and child spirits endlessly repeating, much like the seasons.

License to Sell Distilled Spirits, 1796

A licence to sell foreign distilled spirits in the Town of Westfield in the County of Hampshire in the District of Massachusetts. The license is for Francis Flower to sell spirits from his store. The documents is signed by Collector of the Revenue, Abel Whitney and, the Supervisor of the Revenue for the District of Massachusetts, Nathaniel Gorman.

No Laughing Matter: Shakespearean Melancholy and the Transformation of Comedy

Mon projet de thèse démontre le rôle essentiel que tient la mélancolie dans les comédies de Shakespeare. J’analyse sa présence au travers de multiples pièces, des farces initiales, en passant par les comédies romantiques, jusqu’aux tragicomédies qui ponctuent les dernières années de sa carrière. Je dénote ainsi sa métamorphose au sein du genre comique, passant d’une représentation individuelle se rapportant à la théorie des humeurs, à un spectre émotionnel se greffant aux structures théâtrales dans lesquelles il évolue. Je suggère que cette progression s’apparent au cycle de joie et de tristesse qui forme la façon par laquelle Shakespeare dépeint l’émotion sur scène. Ma thèse délaisse donc les théories sur la mélancolie se rapportant aux humeurs et à la psychanalyse, afin de repositionner celle-ci dans un créneau shakespearien, comique, et historique, où le mot « mélancolie » évoque maintes définitions sur un plan social, scientifique, et surtout théâtrale. Suite à un bref aperçu de sa prévalence en Angleterre durant la Renaissance lors de mon introduction, les chapitres suivants démontrent la surabondance de mélancolie dans les comédies de Shakespeare. A priori, j’explore les façons par lesquelles elle est développée au travers de La Comedie des Erreurs et Peines d’Amour Perdues. Les efforts infructueux des deux pièces à se débarrasser de leur mélancolie par l’entremise de couplage hétérosexuels indique le malaise que celle-ci transmet au style comique de Shakespere et ce, dès ces premiers efforts de la sorte. Le troisième chapitre soutient que Beaucoup de Bruit pour Rien et Le Marchand de Venise offrent des exemples parangons du phénomène par lequel des personnages mélancoliques refusent de tempérer leurs comportements afin de se joindre aux célébrations qui clouent chaque pièce. La mélancolie que l’on retrouve ici génère une ambiguïté émotionnelle qui complique sa présence au sein du genre comique. Le chapitre suivant identifie Comme il vous plaira et La Nuit des Rois comme l’apogée du traitement comique de la mélancolie entrepris par Shakespeare. Je suggère que ces pièces démontrent l’instant où les caractérisations corporelles de la mélancolie ne sont plus de mise pour le style dramatique vers lequel Shakespeare se tourne progressivement. Le dernier chapitre analyse donc Périclès, prince de Tyr et Le Conte d’Hiver afin de démontrer que, dans la dernière phase de sa carrière théâtrale, Shakespeare a recours aux taxonomies comiques élucidées ultérieurement afin de créer une mélancolie spectrale qui s’attardent au-delà des pièces qu’elle hante. Cette caractérisation se rapporte aux principes de l’art impressionniste, puisqu’elle promeut l’abandon de la précision au niveau du texte pour favoriser les réponses émotionnelles que les pièces véhiculent. Finalement, ma conclusion démontre que Les Deux Nobles Cousins représente la culmination du développement de la mélancolie dans les comédies de Shakespeare, où l’incarnation spectrale du chapitre précèdent atteint son paroxysme. La nature collaborative de la pièce suggère également un certain rituel transitif entre la mélancolie dite Shakespearienne et celle développée par John Fletcher à l’intérieure de la même pièce.

Virtualization of seed research: perhaps a continuity model.

The research nurseries serve as a initiative designed for the purpose of contribute to the breakdown of seizure paradigms of knowledge, supported by a theoretical model of discernment that exceed the traditional method of learning in the classroom, to transcend critical insights into transforming the environment under an autonomous space to provide tools essentially scientific, but with ethical criterion and social commitment. Such a conception, however, could be perceived as talkative, and even metaphorical, at the contrast of reality purely versatile in which the neophyte not only tries to get enough of the fruit of knowledge, but also requires that appropriate strategies are put forward to achieve seizure. Then arises, from the formative entelechy the use of technological tools based on virtual learning environments, in order to enhance motivation as an alternative against the blurring of perspectives and the emerging business in some types of nurseries, stranded attitude, that sometimes not far from the master model.

Effects of beverage alcohol taxes and prices on drinking: a meta-analysis of 1003 estimates from 112 studies

Aims: We conducted a systematic review of studies examining relationships between measures of beverage alcohol tax or price levels and alcohol sales or self-reported drinking. A total of 112 studies of alcohol tax or price effects were found, containing 1003 estimates of the tax/price–consumption relationship. Design: Studies included analyses of alternative outcome measures, varying subgroups of the population, several statistical models, and using different units of analysis. Multiple estimates were coded from each study, along with numerous study characteristics. Using reported estimates, standard errors, t-ratios, sample sizes and other statistics, we calculated the partial correlation for the relationship between alcohol price or tax and sales or drinking measures for each major model or subgroup reported within each study. Random-effects models were used to combine studies for inverse variance weighted overall estimates of the magnitude and significance of the relationship between alcohol tax/price and drinking. Findings: Simple means of reported elasticities are -0.46 for beer, -0.69 for wine and -0.80 for spirits. Meta-analytical results document the highly significant relationships (P < 0.001) between alcohol tax or price measures and indices of sales or consumption of alcohol (aggregate-level r = -0.17 for beer, -0.30 for wine, -0.29 for spirits and -0.44 for total alcohol). Price/tax also affects heavy drinking significantly (mean reported elasticity = -0.28, individual-level r = -0.01, P < 0.01), but the magnitude of effect is smaller than effects on overall drinking. Conclusions: A large literature establishes that beverage alcohol prices and taxes are related inversely to drinking. Effects are large compared to other prevention policies and programs. Public policies that raise prices of alcohol are an effective means to reduce drinking.

Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS)

An analytical procedure for the separation and quantification of ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl lactate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, isoamyl octanoate, and ethyl laurate in cachaca, rum, and whisky by direct injection gas chromatography-mass spectrometry was developed. The analytical method is simple, selective, and appropriated for the determination of esters in distilled spirits. The limit of detection ranged from 29 (ethyl hexanoate) to 530 (ethyl acetate) mu g L-1, whereas the standard deviation for repeatability was between 0.774% (ethyl hexanoate) and 5.05% (isoamyl octanoate). Relative standard deviation values for accuracy vary from 90.3 to 98.5% for ethyl butyrate and ethyl acetate, respectively. Ethyl acetate was shown to be the major ester in cachaca (median content of 22.6 mg 100 mL(-1) anhydrous alcohol), followed by ethyl lactate (median content of 8.32 mg 100 mL(-1) anhydrous alcohol). Cachaca produced in copper and hybrid alembic present a higher content of ethyl acetate and ethyl lactate than those produced in a stainless-steel column, whereas cachaca produced by distillation in a stainless-steel column present a higher content of ethyl octanoate, ethyl decanoate, and ethyl laurate. As expected, ethyl acetate is the major ester in whiskey and rum, followed by ethyl lactate for samples of rum. Nevertheless, whiskey samples exhibit ethyl lactate at contents lower or at the same order of magnitude of the fatty esters.

Amino acids profile of sugar cane spirit (cachaca), rum, and whisky

An analytical procedure for the separation and quantification of 20 amino acids in cachacas has been developed involving C18 solid phase cleanup, derivatization with o-phthalaldehyde/2-mercaptoethanol, and reverse phase liquid chromatography with fluorescence detection. The detection limit was between 0.0050 (Cys) and 0.25 (Ser) mg L-1, whereas the recovery index varies from 69.5 (Lys) to 100 (Tyr)%. Relative standard deviations vary from 1.39 (Trp) to 13.4 (Glu)% and from 3.08 (Glu) to 13.5 (His) for the repeatability and intermediate precision, respectively. From the quantitative profile of amino acids in 41 cachacas, 5 turns, and 12 whisky samples, the following order of amino acids in significant quantities is observed: Gly = Ser < Cys < Ile < His < Pro = Asp < Asn < Tyr for cachaca; Phe < Glu = Gln = Val = Ala < His = Gly Thr = Arg = Tyr < Asn Ser = Lys = Pro < Cys = Asp for rum; and Ala = Asn < Trp < Gln = His = Met = Ile = Cys < Thr < Asp Leu < Phe = Lys < Ser = Gly = Tyr = Val < Glu = Pro < Arg for whisky samples. (C) 2007 Elsevier Ltd. All rights reserved.

Chemical profile of rums as a function of their origin. The use of chemometric techniques for their identification

To identify chemical descriptors to distinguish Cuban from non-Cuban rums, analyses of 44 samples of rum from 15 different countries are described. To provide the chemical descriptors, analyses of the the mineral fraction, phenolic compounds, caramel, alcohols, acetic acid, ethyl acetate, ketones, and aldehydes were carried out. The analytical data were treated through the following chemometric methods: principal component analysis (PCA), partial least square-discriminate analysis (PLS-DA), and linear discriminate analysis (LDA). These analyses indicated 23 analytes as relevant chemical descriptors for the separation of rums into two distinct groups. The possibility of clustering the rum samples investigated through PCA analysis led to an accumulative percentage of 70.4% in the first three principal components, and isoamyl alcohol, n-propyl alcohol, copper, iron, 2-furfuraldehyde (furfuraldehyde), phenylmethanal (benzaldehyde), epicatechin, and vanillin were used as chemical descriptors. By applying the PLS-DA technique to the whole set of analytical data, the following analytes have been selected as descriptors: acetone, sec-butyl alcohol, isobutyl alcohol, ethyl acetate, methanol, isoamyl alcohol, magnesium, sodium, lead, iron, manganese, copper, zinc, 4-hydroxy3,5-dimethoxybenzaldehyde (syringaldehyde), methaldehyde (formaldehyde), 5-hydroxymethyl-2furfuraldehyde (5-HMF), acetalclehyde, 2-furfuraldehyde, 2-butenal (crotonaldehyde), n-pentanal (valeraldehyde), iso-pentanal (isovaleraldehyde), benzaldehyde, 2,3-butanodione monoxime, acetylacetone, epicatechin, and vanillin. By applying the LIDA technique, a model was developed, and the following analytes were selected as descriptors: ethyl acetate, sec-butyl alcohol, n-propyl alcohol, n-butyl alcohol, isoamyl alcohol, isobutyl alcohol, caramel, catechin, vanillin, epicatechin, manganese, acetalclehyde, 4-hydroxy-3-methoxybenzoic acid, 2-butenal, 4-hydroxy-3,5-dimethoxybenzoic acid, cyclopentanone, acetone, lead, zinc, calcium, barium, strontium, and sodium. This model allowed the discrimination of Cuban rums from the others with 88.2% accuracy.

The impact of price changes on volume sales of alcoholic beverages in Sweden, 2006-2013

We evaluate whether price elasticities on registered alcohol have changed in the last ten years in Sweden, in particular with regard to the investigation by Asplund et al (2007). We also investigate the fiscal effects of such changes. According to our estimates, price elasticities have increased, and these increases may have substantial effects on estimated changes in tax revenues when commodity tax rates are changed. In particular, commodity tax rates on spirits may have reached “Laffer territory” where tax increases may actually lower tax revenues.

Investigation about the copper adsorption on the chloropropylsilica gel surface modified with a nanostructured dendrimer DAB-Am-16: an analytical application for determination of copper in different samples

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Ethyl Carbamate Analysis in German Fruit Spirits and Brazilian Sugarcane Spirits (Cachaca): Improved Sample Cleanup with Automated Parallel Evaporation

The analysis of alcoholic beverages for the important carcinogenic contaminant ethyl carbamate is very time-consuming and expensive. Due to possible matrix interferences, sample cleanup using diatomaceous earth (Extrelut) column is required prior to gas chromatographic and mass spectrometric measurement. A limiting step in this process is the rotary evaporation of the eluate containing the analyte in organic solvents, which is currently conducted manually and requires approximately 20-30 min per sample. This paper introduces the use of a parallel evaporation device for ethyl carbamate analysis, which allows for the simultaneous evaporation of 12 samples to a specified residual volume without manual intervention. A more efficient and, less expensive analysis is therefore possible. The method validation showed no differences between the fully-automated parallel evaporation and the manual operation. The applicability was proven by analyzing authentic spirit samples from Germany, Canada and Brazil. It is interesting to note that Brazilian cachacas had a relatively high incidence for ethyl carbamate contamination (55% of all samples were above 0.15 mg/l), which may be of public health relevance and requires further evaluation.